Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.1 tablespoon olive oil, 1/2 medium yellow onion
- Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.2 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika
- Add the shredded cooked chicken to the skillet. Stir well to coat the chicken with the onion and spice mixture.2 cups shredded cooked chicken
- Pour in the chicken broth. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly, creating a moist but not soupy filling.1/4 cup chicken broth
- If using, stir in the chopped fresh cilantro. Season the filling generously with salt and freshly ground black pepper to your taste.2 tablespoons chopped fresh cilantro, to taste Salt and freshly ground black pepper
- Briefly warm your flour tortillas. You can do this by heating them one at a time in a dry skillet for about 15-20 seconds per side, or by wrapping them in a damp paper towel and microwaving them for about 30 seconds. This makes them more pliable and less likely to tear when rolling.6 large flour tortillas
- Lay a warm tortilla flat. Spoon about 1/3 cup of the seasoned chicken filling and about 2 tablespoons of shredded cheese and a tablespoon of chopped green chiles onto the center of one half of the tortilla.6 large flour tortillas, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped green chiles
- Fold the sides of the tortilla inward over the filling, then tightly roll up the tortilla from the bottom, tucking in the filling to create a compact cylinder. Repeat with the remaining tortillas and filling.
- Set up your frying station. Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven, enough to come about 1-2 inches up the sides. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test if the oil is hot enough by dropping a tiny piece of tortilla into it; it should sizzle immediately and float to the top.Vegetable oil for frying
- Carefully place 1 or 2 chimichangas seam-side down into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chimichangas. Fry for 2-4 minutes on each side, until golden brown and crispy all over.
- Using a slotted spoon or tongs, carefully remove the fried chimichangas from the oil and place them on a plate lined with paper towels to drain any excess grease.
- Serve your hot and crispy Chicken Chimichangas immediately! Top with your favorite accompaniments.Sour cream, Salsa, Guacamole or sliced avocado, Shredded lettuce, Diced tomatoes, Pickled jalapeños
Notes
Allow any leftover Chicken Chimichangas to cool completely before storing. You can then wrap them individually in plastic wrap or aluminum foil, or place them in an airtight container. They will keep well in the refrigerator for up to 2-3 days. For longer storage, you can freeze them. Wrap them tightly in plastic wrap, then in foil, or place them in a freezer-safe bag, and they will last for up to 2-3 months.
To reheat refrigerated chimichangas, the best method for preserving that crispy texture is in a conventional oven or toaster oven. Preheat your oven to 350°F (175°C). Place the chimichangas on a baking sheet and heat for 10-15 minutes, or until warmed through and crispy. If you prefer a quicker method, you can reheat them in a microwave on medium power for 1-2 minutes, but they may become softer. For frozen chimichangas, it's best to reheat them directly from frozen in a 350°F (175°C) oven for 20-30 minutes, or until heated through.
